This class looks deeper into the science of starches, and what happens chemically to make sauces thicken. We draw from Cool Cuisine to learn the five components of a sauce, and how to easily make your own. Then we cook and taste macrobiotic Mother Sauces, compare and contrast them to classic French and Vietnamese Mother Sauces, and learn how to transfer traditional culinary ideas into a whole foods cuisine. Dishes served are Dashi,Carrot Asparagus with a Sesame Soy and Kudzu Sauce, and Vegan Gravy over Tempeh.

Featured books: Cool Cuisine - Taking the Bite Out of Global Warming (Laura Stec), On Food and Cooking (Harold McGee)